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Packages usually identify the cut of meat, but with ground beef the labeling isn't quite so straightforward. Some types of ground beef, such as ground round, come from a specific cut, but hamburger contains meat from more than one cut. All ground beef is a good source of protein, iron, zinc and vitamin B12, but the amount of fat and calories you’ll get varies depending on the cut of meat.

Cuts of Beef

Beef is cut into eight large sections, called primal cuts, which come from specific portions of the animal. Beginning at the shoulder and moving across the top half of the animal, the primal cuts are chuck, rib, loin and round. Starting from the top part of the front leg and moving along the bottom half toward the back leg, the primal cuts are the shank, brisket, short plate and flank. Each primal cut has a characteristic amount of muscle and fat, which determines the meat's flavor and whether it's tough or tender.

Hamburger, aka Ground Beef

Hamburger meat is essentially the same as ground beef, which can contain meat and trimmings from any of the primal cuts. But there's a difference between the two. Ground beef can't have extra beef fat added to the mix, while hamburger can, as long as it doesn't contain more than 30 percent total fat. Less expensive cuts of beef, such as the shank, are often mixed with fat to create flavorful yet budget-friendly ground meat.

Ground Round and Chuck

If your meat is ground round or ground chuck, then all of it must come from the specific primal cut. Chuck is cut from the shoulder, which contains enough fat to add flavor and juiciness and is a good choice for hamburgers. Round cuts of beef come from the hind leg. This cut of meat may become dry when cooked beyond medium-rare. A burger cooked to medium-rare will not reach the temperature required to kill bacteria.

Differences in Fat

Out of the three different types of ground beef, the leanest choices are ground round and extra-lean ground beef, which is at least 90 percent lean. The amount of fat in 80 percent lean ground beef is too high to qualify as lean meat, according to U.S. Department of Agriculture standards. These differences in fat also impact calories. A 3-ounce serving of 90 percent lean ground beef has 149 calories and about 9 grams of total fat, while 80 percent ground beef contains 215 calories and 17 grams of fat.

Safety Tips

When meat is ground, bacteria on the surface become mixed throughout the ground beef. To prevent bacterial growth, store ground beef in the refrigerator at 40 degrees Fahrenheit or lower and use it within two days. If you don’t plan to use the meat within that time, put it in the freezer for safe storage. Cook any type of ground beef to an internal temperature of 160 degrees Fahrenheit to kill any harmful bacteria.

About the Author

Sandi Busch received a Bachelor of Arts in psychology, then pursued training in nursing and nutrition. She taught families to plan and prepare special diets, worked as a therapeutic support specialist, and now writes about her favorite topics – nutrition, food, families and parenting – for hospitals and trade magazines.